Finished with a Dijon mustard glaze, this meatloaf is flavorful and melts in your mouth. Only onions were utilized, but their sweetness and the straightforward brown sugar glaze provided a wonderful contrast to the other flavors.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ½ pounds ground chuck
- 1 cup dry bread crumbs
- ¾ cup buttermilk
- ½ cup ketchup
- 2 large eggs, beaten
- 1 tablespoon Worcestershire sauce
- 2 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon hot sauce
- ½ teaspoon dried tarragon
- ½ teaspoon Italian seasoning
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon cider vinegar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Make the meatloaf: Melt butter in a skillet over medium-high heat. Add onion and sauté until soft and translucent, 6 to 7 minutes. Cool to room temperature, about 5 minutes.
- Combine cooled onion, ground chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until bread crumbs absorb moisture, about 10 minutes.
- Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9×5-inch loaf.
- Bake in the preheated oven for 45 minutes.
- While the meatloaf is baking, make the glaze: Whisk brown sugar, mustard, and vinegar together in a small bowl.
- After 45 minutes, remove meatloaf from the oven and spread brown sugar glaze over top. Return to the oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Reviews
So moist! We love the texture. We did replace the catsup with bbq sauce and also used that for the glaze. This is definitely going into the rotation!
Came out moist and flavorful. Will do this again some time.
I’ve made it several times. This is a fantastic recipe. It’s very moist and so much better than regular meatloaf! My family loves it!
Made this for my family and it was absolutely delicious! This is my go to meatloaf recipe!!
I made this for dinner tonight and it’s delicious. I thought a glaze on a meatloaf was a little strange, but it’s wonderful!!
This has to be the best meatloaf I have ever made.Juicy,so flavorful.Seconds were called for all around.This will become my go to meatloaf recipe in the future.Didn’t have italian seasoning so used a no salt seasoning instead,and a grainy mustard in the glaze.You have to give this a try.
Liked this recipe. The buttermilk really does give it a satisfying savoury flavour and keeps it moist! I made a few changes in addition to using way less salt (about 3/4 tsp): 1. I cooked the onions in the rendered fat from about 2 ounces of finely cubed/chopped panchetta [this was actually a bit less than 2 tbsp of fat but much more flavourful than butter] and added the crispy pancetta to the meatloaf mixture 2. Just put about 1/4 cup of ketchup in the meatloaf mixture 3. Added about 1/3 cup of ketchup, a few squirts of sriracha sauce, and 1/4cup of apple cider vinegar to the glaze and brushed that over the meatloaf at the 45minute mark. Yum!! Overall this was the most tasty and moist meatloaf I’ve had in quite some time. My picky husband had two large servings and is looking forward to a hearty meatloaf sandwich for lunch tomorrow!!
excellent good taste
I prefer the oatmeal recipe BUT this was good!
Enjoyed it. The glaze and spicing gave it a different taste.
Excellent recipe. I prepared it just as it was. Very moist. Great for something different.
EXCELLENT recipe! I made a chunky tomato bacon gravy to go on top. Thanks for a great recipe Chef John. While family devoured it!
my husband hates it when I try a new recipe, but this time was a winner.
Not enough flavor. Needs more spice.
Awesome meatloaf! Nothing like the traditional version. It takes some effort but the Awesome flavor is worth it. I will be making this again. A keeper
Awesome meatloaf! Nothing like the traditional version. It takes some effort but the Awesome flavor is worth it. I will be making this again. A keeper
The so-called “savory Buttermilk Meatloaf” It did not live up to its promise. I found it bland and anything but savory. I don’t know what could have saved it, probably fewer breadcrumbs would have been a start, but the recipe was far from tasty. No kick from any of the herbs and spices. Not something I shall repeat!.
I made this meatloaf for my family last night as directed The only exception being that I added to pressed clothes of garlic to the onion mixture near the end of the sauteing. oh and I also substituted one teaspoon of the regular salt for seasoned salt, just to get a little of that celery hint. anyway it was an excellent meatloaf. The brown sugar apple cider Dijon topping was to die for. I put it on when there was about 45 minutes left because I wanted to make sure all the vinegar was cooked off. The tarragon was a delightful and interresting surprise. The family loved it and went back for seconds. I’ve made chef John’s other meatloaf that involves using a lot of vegetables, which I enjoyed as well, but this one was a lot easier though likely not as healthy
Great Fall dinner! I added a little shredded carrots with the onion and added catsup to the glaze. I cooked it in a cast iron skillet.Delicious, moist, family loved it!
This is delicious! I recommend printing out the ingredient list and watching the video as you put ingredients. There are some great tips in the video that are not in the printed directions.
This was great meatloaf! Made the ML as in the recipe. Smoked it on the Big Green Egg at 350 degrees until internal temp of 160 degrees. Around 120 degrees, glazed it with Sweet Baby Ray’s Barbecue Sauce. Will make again!! Thanks